Easter Pancakes

Total time: 30m
Preparation Time: 30m

For 12 pieces

Nutritional Information

Contains 136 Kcal, 10g Protein, 6g Carbohydrates, 8g Fat


  • Topping
  • 200 g cottage cheese, evtl. abgetropft
  • 1 tsp. mustard
  • a little paprika
  • a little pepper
  • 0.75 bunch chives, finely chopped
  • 0.25 tsp. salt
  • 4 hard boiled eggs, coarsely chopped
  • Pancakes
  • 80 g white flour
  • 2 tbsp. Sbrinz cheese
  • 1 pinch salt
  • a little butter
  • 1 fresh eggs
  • 1 tsp. baking powder
  • 2 dl sour single cream
  • 12 slices raw ham (ca. 120 g)
  • chives to garnish

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  • Topping

    Combine all the ingredients up to and including the pepper, carefully mix in the eggs.
  • Pancakes

    Mix the flour, cheese, salt and baking powder. Separate the egg. Add the egg yolk and single cream to the mixture. Beat the egg white with the salt until stiff, fold in carefully. Heat the butter in a non-stick frying pan. Spoon four portions of batter into the pan (each approx. 1 1/2 tbsp). Place one slice of coppa ham on top of each pancake and press down gently with a spatula. Fry for approx. 2 mins., turn and cook for a further 2 mins., keep warm. Repeat this step two more times.
  • Servieren:

    Eiermasse auf die Pancakes verteilen, mit Schnittlauch garnieren.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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